Cooked up some coots that my nephew took last year during youth season. Just unthawed them, cut them lengthwise in 1/2" strips, covered with water, added 2 teaspoons of AC vinegar and let soak for 30 minutes. Did them up with some rendered bacon, onions, garlic, green peppers, pine apple, soy, terryaki, oyster sauce and a little sugar, side dishes of some home grown green beans, maters and some ramen noodles with minced clams and cheese. First time I ever cooked coot, but it was great, the grandsons attacked it.

RustyGunz1960 wrote:Well I'll stick my neck out and maintain that coot still doesn't taste good but all that stuff you added to them does!

I was thinking the same thing.

I had some guy telling me the other day that he takes goose breast cuts them in 1/4'' slices and just grills them and he was trying to tell me that they taste good. Sure...............

Goose is good you just have to know how to cook them. Trust me thats about all i hunt. I have cooked geese more ways than you can ever imagine. Although it isnt good to just throw in the crockpot its very good other ways man... trust me. Its no wooduck or teal dont get me wrong but the way i cook goose its pretty awesome man!!!

RustyGunz1960 wrote:Well I'll stick my neck out and maintain that coot still doesn't taste good but all that stuff you added to them does!

I was thinking the same thing.

I had some guy telling me the other day that he takes goose breast cuts them in 1/4'' slices and just grills them and he was trying to tell me that they taste good. Sure...............

Goose is good you just have to know how to cook them. Trust me thats about all i hunt. I have cooked geese more ways than you can ever imagine. Although it isnt good to just throw in the crockpot its very good other ways man... trust me. Its no wooduck or teal dont get me wrong but the way i cook goose its pretty awesome man!!!

I've never found a way to cook them that they dont have a gamey taste to them. All mine end up going to jerky or sausage. I save the ducks for the frying pan.

"Gamey" = flavour .... We have created a society of people that are if fear of flavour .... Ya got to stop trying to think that wild fowl/game is a factory produced Meat king chicken and you have to cover up/ hide "Gamey-ness " for it to be edible. Pan Seared Goose Breast with salt and cracked black pepper is wicked thing... as long as you don't cook the crap out of it leaving tasting like an cross between liver and old leather boot.It's Not the product with the problems...it's the cook on the other end not knowing what he's doing and ruining others opinions on waterfowl one over cooked meal at a time or someone that has an uneducated palate thinking that "This doesn't taste like chicken" ..... Coot rocks!

Fatback wrote:"Gamey" = flavour .... We have created a society of people that are if fear of flavour .... Ya got to stop trying to think that wild fowl/game is a factory produced Meat king chicken and you have to cover up/ hide "Gamey-ness " for it to be edible. Pan Seared Goose Breast with salt and cracked black pepper is wicked thing... as long as you don't cook the crap out of it leaving tasting like an cross between liver and old leather boot.It's Not the product with the problems...it's the cook on the other end not knowing what he's doing and ruining others opinions on waterfowl one over cooked meal at a time or someone that has an uneducated palate thinking that "This doesn't taste like chicken" ..... Coot rocks!

You sir, are a man of good thoughts... I totally agree with you, in all honesty. I would much rather eat wild game over store bought stuff any day... I love gooose and agree with you about the whole tasting aspect. I like the way you think man!! I love geese... they are a blast to hunt and taste good also! No not as good as a woodie or teal etc but way better than store bought crap. "Meat from the store makes me nervous" ( Phil Robertson). LOL

Fatback wrote:"Gamey" = flavour .... We have created a society of people that are if fear of flavour .... Ya got to stop trying to think that wild fowl/game is a factory produced Meat king chicken and you have to cover up/ hide "Gamey-ness " for it to be edible. Pan Seared Goose Breast with salt and cracked black pepper is wicked thing... as long as you don't cook the crap out of it leaving tasting like an cross between liver and old leather boot.It's Not the product with the problems...it's the cook on the other end not knowing what he's doing and ruining others opinions on waterfowl one over cooked meal at a time or someone that has an uneducated palate thinking that "This doesn't taste like chicken" ..... Coot rocks!

This makes me feel better about being a member of this forum. Don't blame the product, blame the cook if it doesn't taste good. I don't notice any difference between a Snow goose and a Mallard except they have less fat out here.

daffy-"i shot one on accident. the looks of them are to creepy for me. i feed it to my staff in chili"This is weird on several levels. How do you accidentally shoot a coot? Water sluicing a cripple or was it in self defense? If so, OK, but creepy? Creepy in a scary sort of way or...?

I'm that guy who says slicing goose breast 1/4" thick, grilling 2 minutes per side and eating it is really good.Tastes like steak. This thread seems to be somewhat controversial. I'll try eating a coot, I guess.

Ive had it all. Coot and merganser. I have buddies that frown on me for eating anything that dives for its food. Ive had hoodies, commons, scaup, buffies, coot. It all is the same and if you know how to do it nobody can tell a difference. Now this doesnt mean I like to go out and shoot a limit of coots if the ducks arent flying but if I want meat I wont hesitate.

Only trust those who like big butts, for they cannot lie.

WTN10 wrote:The moral of the story is this: don't cut cabbage when your dog is in heat.

Botiz630 wrote:Finally, I can compensate for my tiny wiener without breaking the bank.

Well I pulled them out and just sauteed them up in butter with some of cabelas open season seasonings. Still tasted like liver. Am I cooking it too long? or maybe I should be cooking thinner strips? Any ideas?